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22166_l

I find making breakfast and working out hard to do. Tomorrow morning I will make this whilst it cooks I will be doing a small meditation session and a yoga class.

Its quick and easy to make and washing up is a breeze.

Hopefully you will enjoy making them as well. Also amazing to do this on the weekend and top with a little bacon and more bacon.

Ingredients

  • 30g butter
  • 1 bunch English spinach, trimmed, washed, dried
  • 2 garlic cloves, crushed
  • Melted butter, to grease
  • 2 green onions, thinly sliced
  • 1/3 cup (35g) coarsely grated cheddar
  • 4 large free-range eggs
  • 1/3 cup (80ml) thin cream

Method

  1. Step 1

    Preheat oven to 180°C. Melt the butter in a large frying pan over high heat until foaming. Add the spinach and garlic and cook, tossing the pan occasionally, for 2-3 minutes or until spinach just wilts. Remove from heat. Season well with salt and pepper.

  2. Step 2

    Brush four 3/4-cup (185ml) capacity ramekins with butter to grease. Divide the spinach evenly among the ramekins. Sprinkle with green onions and cheddar. Carefully crack an egg into a small dish, then tip into the ramekin. Repeat with remaining eggs. Drizzle with cream, being careful not to drizzle over the yolk. Season with salt and pepper.

  3. Step 3

    Place the ramekins in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake in the oven for 8-10 minutes or until the white is set and yolk is still runny, or until cooked to your liking.

  4. Step 4

    Remove ramekins from the oven and serve immediately with buttered toast, if desired.